The recipe for this cake is originally from the Dalmatian city of split. "Stonska torta od makarula" served at the holidays: Christmas and Easter. The cake consists of a thin layer of dough, within which is enclosed a filling of thick pasta tubes layered with chopped nuts and chocolate mass. The story goes that in ancient times, the pasta I decided to add in the filling out of savings, but the dish turned out so delicious, the cake remained in Croatian cuisine in this form. Interested? Please visit.

Ingredients

Flour

400 g

Chicken egg

2 piece

Olive oil

3 Tbsp

Water

200 ml

Salt

1 pinch

Leavening agent

1 tsp

Pasta

250 g

Sugar

150 g

Dark chocolate

80 g

Almonds

50 g

Walnuts

150 g

Butter

70 g

Chicken egg

4 piece

Vanilla sugar

1 tsp

Cinnamon

1 tsp

Lemon

1 piece

Rum

2 Tbsp

Extract

Powdered sugar

1 Tbsp

Topping pastry

Cooking

First make the dough, to do this, mix all the ingredients. Mix the flour with the baking powder "Dr. Oetker", add a pinch of salt, vegetable oil, eggs and warm water. Make an elastic dough. Flour may need a little more.

The dough feels sticky a little, but don't flood the dough with flour, hands can be lubricated with vegetable oil. Close the bowl with cling film and let the dough rest 30 minutes.

Boil the pasta to the state of al dente, when the pasta has cooled add the lemon juice and mix. In advance preheat the oven.

Prepare the stuffing. Walnuts and almonds grind in a blender. Chocolate grate on a small grater. Add the rum and zest of one lemon.

In the pasta, add the filling and mix thoroughly. To give the stuffing more flavor use almond flavoring "Dr. Oetker". The cake is not very sweet, for those who like sweeter, add in stuffing a couple of tablespoons of sugar.

So far the cake is baked long enough, to make it better to use ceramic or glass form. Prepare the form and do the "French shirt". The form for baking smazhem butter and throw flour, shake off the remnants of flour.

Roll out the dough into a thin sheet to such a size that the edges of the dough hanging down out of shape and could cover our cake top, gently move the dough to the form.

Spread on top of our macaroni-and-nut mass and a little trambeam her inside to have no voids.

Butter will cut the plates and lay them on the stuffing.

Wrap the corners of the dough over the cake so that it completely covers the filling. Carefully zasebnem the dough and slightly press with your hand the entire structure to give a smooth surface. On top again put a plate of butter. Bake the cake in preheated oven at 170 degrees - about 1 hour 20 minutes (orientirueshsya on your oven). If top of cake begins romanitsa, then cover it with foil.

Allow the cake to cool and infuse for at least 2 hours, then carefully turn it onto a plate. For decoration I used a variety of products "Dr. Oetker".